Side Pannel
Potato-Cucumber Salad with Mango
Potato-Cucumber Salad with Mango
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Salads
Ingredients List
- 2 tb Cumin seeds
- 2 tb Paprika
- 1 tb Coriander seeds
- 1 ts Cayenne pepper
- 1 tb Powdered ginger
- 1 tb Cinnamon
- 1 ts Powdered mustard
- 8 Red Bliss potatoes about the
- Size of golf balls
- 2 md Cucumbers
- 2 Firm mangoes (or papayas)
- 1/2 Red bell pepper, seeded
- 1/4 c Orange juice
- 2 tb Minced ginger
- 2 tb Fresh lemon juice
- 1/4 c Chopped fresh mint
- Salt and freshly ground
- Black pepper to taste
Directions
1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and
mustard in a small saut? pan, and heat over medium heat until the first
tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room
temperature, then grind in a coffee grinder or with mortar and pestle. Set
aside.
2. Cook the potatoes in boiling water to cover until they are easily
pierced by a fork but still offer some resistance, about 8 minutes. Drain,
allow to cool to room temperature and cut in thirds.
3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices. Peel and pit the mangoes and cut the flesh
into bite-sized chunks. Cut the half bell pepper into thin strips.
4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell
pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon
of the spice mixture. (Place remaining spice mixture in a tightly covered
container and store in a cool, dark place for use in other dishes.) Toss
well, season to taste with salt and pepper, toss again, and serve.
mustard in a small saut? pan, and heat over medium heat until the first
tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room
temperature, then grind in a coffee grinder or with mortar and pestle. Set
aside.
2. Cook the potatoes in boiling water to cover until they are easily
pierced by a fork but still offer some resistance, about 8 minutes. Drain,
allow to cool to room temperature and cut in thirds.
3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices. Peel and pit the mangoes and cut the flesh
into bite-sized chunks. Cut the half bell pepper into thin strips.
4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell
pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon
of the spice mixture. (Place remaining spice mixture in a tightly covered
container and store in a cool, dark place for use in other dishes.) Toss
well, season to taste with salt and pepper, toss again, and serve.
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